Green lentils & anchovies

This one pot bowl is based upon ingredients that you could store for a very long time. And you would not need a fridge. Ideal for a trip into the wild. No?

3 (out of 3)



Tinned fish and  green lentils have things in common. Like storage. Both products can be stored for a long time. And another common denominator is they do not photograph well. However a bowl of cooked green lentils with a lukewarm sauce of melted anchovies filets. Is a treat for people that like to eat fish. I try to be considerate. And eat less fish. As I did before. So when I buy fish I buy from brands and fish markets that truly claim. Their methods to catch and tin fish are within the latest standards. I’m not trying to convey that I’m a saint with this approach. None the less. What I do try to say is to buy the good stuff. That have great taste. Now back to this dish. In which you melt tinned filets of anchovies in oil. I first got to know this trick. From a trader at the Ferry Plaza Farmer’s Market in San Francisco. As an European I was intrigued by the availability of fresh organic produce. And that was in 2008! After diving into the books of Alice Waters. That as a chef is contributing so much to the Californian cuisine. I learned the level of depth in which organic food is embedded in the Cali culture. That is known for its laidback vibes and attention to health, fitness and nature. Probably that is the answer to the slow pace of a public acceptance. Of organic food in countries like Holland


  1. 2 cups of green lentils
  2. 1 tin of anchovies filets
  3. 1/2 cup of olive oil
  4. 1 knob of garlic
  5. 2 tomatoes
  6. fresh bunch of parsley


  • a Knife
  • a Cutting Board
  • a Saucepan
  • a Lid or Plate 
  • a spoon or spatula
  • a Sieve or Colander
  • a clean Kitch Towel
  • a Bowl


  1. Wash parsley
  2. Dry parsley with kitchen towel
  3. Cut the very last end of parsley stems
  4. And add to garbage bin
  5. Cut parsley florets and stems fine
  6. Wash & towel dry tomatoes
  7. Cut them into small cubes
  8. Let sliced & diced parsley & tomatoes rest on cutting board
  9. Fill saucepan with 2/3 of water
  10. Add lentils
  11. Bring water + lentils to boil
  12. Lower heat
  13. Activate your phone timer and let it beep after 25 min.
  14. Stir now and then with spoon or spatula
  15. After 25 min.; taste a few lentils
  16. When el dente, remove pan from the heat
  17. Sieve lentils
  18. And store lukewarm lentils  in bowl
  19. Cover bowl with lid or plate
  20. Clean & towel dry saucepan 
  21. Peel off skin from knob of garlic
  22. Cut knob in half 
  23. Open tin of anchovies filets
  24. Empty tin into saucepan
  25. Add 1/2 cup of oil and 2 halves of knob of garlic
  26. Place saucepan upon your stove, bbq, grill or makeshift fire
  27. And stir continuously
  28. Until anchovies filets are gone and melted
  29. Remove knobs of garlic from the sauce
  30. Throw them in garbage bin
  31. Mix sauce with lentils in bowl
  32. Add parsley & tomatoes to bowl
  33. Stir well
  34. Serve lukewarm
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